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Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Mainly Cereal Chemistry but many others also
PhD in cereal chemistry
| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Al | 11/05/09 | 10 | 10 | 10 | 10 | Thank you. Al Brown |
| Steve | 10/26/09 | 10 | 10 | 10 | 10 | Thank you, Steve |
| Jane | 10/21/09 | 10 | 10 | 10 | 10 | |
| Nicole | 09/30/09 | 10 | 10 | 10 | 10 | |
| trigan | 09/26/09 | 9 | 9 | 10 | 10 |
Al, This is a very broad question that cannot be simply answered. The answer depends on which vegetables, and what nutritional value. It would depend on how the vegetables were handled before they
Steven, There are no easy questions to answer, if so they would not be questions. Buchwheat is a pseudocereal (which means it is not a cereal and not even a grass) it is also a dicot. Thus there
Trigan, It seems to me you are comparing adsorption of an oil with the meal. This is comparing oranges and apples. I have not background in adsorption of these materials. The carbohydrates and
Trigan, First a word of advice be careful what you read on the net. Some of it is good but not all. The slimy liquid is a soluble fiber. Nothing to worry about. It may indicate you are using
Loreen, Wheat protein and thereby gluten varies widely from sample to sample. Thus you will find some European wheats that are high in gluten and you will find some that are low in gluten. The
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